CREAM OF ROASTED RED PEPPER SOUP RECIPES

Steps:

• To roast red peppers on the grill, place clean fresh red peppers directly on the grill top. You can also put them directly over the flame on your stove.
• Turn your peppers frequently, as needed until the skin has turned completely black and starts to blister.
• When the entire pepper skin has turned black, remove the peppers from the grill and place them into a bowl.
• Cover the bowl with a lid or a dish to make it airtight to build up steam.
• Let the peppers rest in the bowl for 10 minutes.
• Uncover, remove from the bowl and the skin will slide off easily.
• Cut the pepper in half to core and remove seeds.
• Heat 1 tsp of oil in a large heavy pot over medium-high heat.
• Add the onions, carrots, garlic, and herbs and saute until the onions are translucent, about 5 minutes.
• Add the broth, roasted bell peppers, potato and wine.
• Bring to a simmer over high heat.
• Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.
• With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth.
• Season with salt and pepper to taste.
• Add the grated parmesan and ladle into bowls.

Steps:

• In a Dutch oven over medium heat, heat the butter and olive oil. Add the onions, garlic, and oregano and cook for 3 minutes, stirring occasionally.  Add the potato and roasted red peppers and stir, cooking for 3 more minutes. Stir in the tomato paste and cook for 2 more minutes. Sprinkle in the salt and pepper and turn up the heat to medium-high. Pour in the white wine and let it reduce for a couple of minutes, then pour in the stock. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer until the potatoes are very tender, about 18-20 minutes.  Puree the soup using an immersion blender (or you can let it cool and puree it in a regular blender.) Add the cream and red wine vinegar and heat for a couple of minutes. Taste and adjust seasonings, then serve with grated Parmesan and fresh oregano leaves.